Name: Tuna Salad Wraps Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 (5-ounce) cans tuna in water, drained; ¼ cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1 celery stalk, finely chopped; 2 tablespoons red onion, finely chopped; 1 tablespoon pickle relish or chopped dill pickles; 1 tablespoon lemon juice; Salt and pepper to taste; 4 large whole wheat tortillas or wraps; 1 cup shredded lettuce; 1 small tomato, thinly sliced; Optional: sliced avocado or shredded carrots

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If you’re looking for a meal that’s as satisfying as it is simple, look no further than these Tuna Salad Wraps. Packed with bright veggies, lean protein, and a creamy, zesty dressing, this recipe brings together everything you love about classic tuna salad in a portable, lunch-ready package. Whether you’re craving a quick midday bite or prepping ahead for a busy week, Tuna Salad Wraps are the perfect way to eat well without fuss—and each bite is bursting with flavor, freshness, and crunch!

Ingredients You’ll Need

This recipe keeps things wonderfully straightforward, letting quality ingredients shine through. Every item pulls its weight, lending texture, color, or a punch of taste to make Tuna Salad Wraps a crave-worthy favorite you’ll turn to again and again.

Tuna: Packed in water for lean protein—make sure it’s well drained for the ideal salad texture.
Plain Greek yogurt: Adds creamy tang while keeping things light and protein-rich.
Mayonnaise: Balances the tang of the yogurt with richness for a classic tuna salad experience.
Dijon mustard: Brings a little zing and depth to the salad’s flavor.
Celery: Chopped finely for a crisp pop and fresh crunch in each bite.
Red onion: Offers a gentle bite and touch of color—it’s best when chopped finely so it doesn’t overpower.
Pickle relish or chopped dill pickles: Delivers subtle sweetness and classic tang you can’t skip.
Lemon juice: Brightens the whole salad, lifting the flavor and keeping things fresh.
Salt and pepper: Essential for seasoning. Taste and adjust to make it perfect for you.
Whole wheat tortillas or wraps: Hearty and wholesome, they keep everything tucked in and easy to grab.
Shredded lettuce: Lends crunch and keeps the wrap light and satisfying.
Tomato: Thinly sliced for juiciness and a burst of sweetness.
Optional—sliced avocado or shredded carrots: Both boost nutrition and color; choose one, both, or none!

How to Make Tuna Salad Wraps

Step 1: Mix the Tuna Salad Base

Grab a medium bowl and combine your drained tuna, Greek yogurt, mayonnaise, Dijon mustard, finely chopped celery, red onion, pickle relish, lemon juice, a dash of salt, and a sprinkle of pepper. Stir well; you’ll want everything to be thoroughly coated and nicely blended—this is what makes your Tuna Salad Wraps so irresistibly creamy and flavorful. Taste and adjust salt and pepper as you like.

Step 2: Prep the Wraps

Lay each tortilla or wrap flat on a clean surface, such as a cutting board or piece of parchment. Top each one with a generous layer of crunchy shredded lettuce, then arrange thin slices of juicy tomato over the greens. This adds freshness and keeps your wraps vibrant and full of texture.

Step 3: Add the Tuna Salad

Spoon an even portion of your prepared tuna salad filling onto each tortilla, spreading it over the lettuce and tomato. If you want an extra boost, now’s the time to add slices of avocado or a sprinkle of shredded carrots for richness or color—customize your Tuna Salad Wraps to fit your mood!

Step 4: Roll Up and Serve

Fold in the sides of each tortilla, then roll tightly from the bottom up to form a neat, compact wrap. A tight roll means a neat lunch later! Slice each wrap in half if you like, or leave them whole for on-the-go eating. For added convenience, you can wrap them in foil or parchment—perfect for picnics or packed lunches.

How to Serve Tuna Salad Wraps

Garnishes

Presentation might be simple, but a few little extras go a long way. Add a sprinkle of fresh chopped parsley or dill on the cut side of the wrap for herby fragrance. A crack of black pepper or a dusting of smoked paprika gives a punchy finishing touch that looks as fresh as it tastes.

Side Dishes

Tuna Salad Wraps play well with plenty of sides. For a lighter meal, try a crisp green salad or sliced fruit. If you’re feeling indulgent, crunchy kettle chips or classic soup round out the lunch plate beautifully. Even a handful of baby carrots or pickle spears on the side adds a satisfying crunch.

Creative Ways to Present

You can pinwheel-slice the wraps into bite-size pieces for a party-ready appetizer tray, or cut each wrap on the diagonal to showcase the colorful filling. For a lunchbox look, tuck each wrap into parchment pockets; they hold together neatly and look extra appealing at first glance!

Make Ahead and Storage

Storing Leftovers

If you have leftover Tuna Salad Wraps, wrap them tightly in parchment, plastic wrap, or foil and store in the fridge for up to 24 hours for the best texture. The tuna salad itself will keep fresh in an airtight container for up to 2 days—just hold off on assembling the wraps until you’re ready to eat, so the bread stays sturdy.

Freezing

While Tuna Salad Wraps taste best fresh, you can freeze just the tuna salad portion (not the entire wrap) for up to a month. Freeze the salad in an airtight container, then thaw overnight in the fridge. Once thawed, give it a quick stir and assemble fresh wraps as needed—just note, celery and onion may lose a bit of crunch after freezing.

Reheating

Tuna Salad Wraps are meant to be enjoyed cold or at room temperature, so there’s no need to reheat. If you’ve chilled your wraps in the fridge, simply let them sit at room temperature for 10 to 15 minutes before diving in—this brings back the best flavor and softens the tortilla ever so slightly.

FAQs

Can I use other types of fish in this recipe?

Absolutely! Canned salmon or even finely flaked cooked chicken can take the place of tuna for a different spin on these wraps. Just keep the overall ratios the same and adjust seasoning to taste.

Is there a way to make Tuna Salad Wraps low-carb?

Yes—the easiest swap is to use sturdy lettuce leaves, like romaine or butter lettuce, in place of tortillas. You’ll get all the flavor and crunch with just a fraction of the carbs.

What other mix-ins can I add to the tuna salad?

Feel free to stir in chopped bell peppers, grated carrot, diced cucumber, a pinch of capers, or a handful of fresh herbs. These extras add variety and make the Tuna Salad Wraps even more customizable.

How long can the assembled wraps sit before serving?

For best quality, serve within a few hours of assembling. If you prep in the morning for lunch, just keep wraps refrigerated and well-wrapped to prevent sogginess.

Can I make the tuna salad ahead of time?

You certainly can! The tuna salad filling keeps wonderfully in the fridge for up to 2 days, so you can meal-prep ahead and throw together Tuna Salad Wraps any time hunger strikes.

Final Thoughts

Whenever you need a meal that’s wholesome, quick, and downright tasty, Tuna Salad Wraps check every box. They’re endlessly versatile, ideal for both busy weekday lunches and lazy weekend picnics. Give them a go—one bite and you’ll see why this recipe is a favorite to come back to again and again!

Tuna Salad Wraps Recipe

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4.9 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 wraps 1x
Diet: Non-Vegetarian

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Description

These Tuna Salad Wraps are a delicious and easy-to-make lunch option. Packed with protein and fresh ingredients, they are perfect for a quick meal on the go.

Ingredients

Scale

Tuna Salad:

2 (5-ounce) cans tuna in water, drained
¼ cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 celery stalk, finely chopped
2 tablespoons red onion, finely chopped
1 tablespoon pickle relish or chopped dill pickles
1 tablespoon lemon juice
Salt and pepper to taste

Wraps:

4 large whole wheat tortillas or wraps
1 cup shredded lettuce
1 small tomato, thinly sliced
Optional: sliced avocado or shredded carrots

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Instructions

Tuna Salad: In a medium bowl, combine the tuna, Greek yogurt, mayonnaise, Dijon mustard, celery, red onion, pickle relish, lemon juice, salt, and pepper. Mix well until fully combined.
Assembly: Lay each tortilla flat and layer with shredded lettuce and tomato slices. Spoon an even amount of tuna salad onto each wrap and add optional avocado or carrots if desired. Fold in the sides and roll tightly into a wrap.
Serving: Slice in half and serve immediately, or wrap in foil or parchment for lunch on the go.